2 Lb Shrimp, 4 Corn, 4 Potatoes, 4 Sausages Recipe

Prepare and bring to a boil

Use a large stockpot (at least 12 quarts). Add 6 quarts of water, 1 cup Old Bay, 2 tablespoons kosher salt, 1 tablespoon black peppercorns, 3 bay leaves, the quartered onion, smashed garlic cloves, and one halved lemon. Bring the mixture to a rolling boil over high heat.

Cook potatoes

Add the potatoes to the boiling seasoned water. Reduce heat slightly to maintain a vigorous simmer and cook until potatoes are just tender when pierced with a fork, about 12–15 minutes depending on size.

Add corn and sausage

Once potatoes are nearly tender, add the halved corn cobs and the sausage pieces to the pot. Continue boiling for 6–8 minutes, until the corn is cooked through and the sausage is heated.

Finish with shrimp

Add the 2 pounds of shrimp (shell on). Boil until the shrimp turn pink and are just cooked through, about 2–3 minutes. Do not overcook. Taste the broth and add a little more salt or Old Bay if desired.

Rest in seasoned broth

Turn off the heat and let everything sit in the seasoned water for 3–5 minutes to absorb flavor. This step deepens the seasoning on the shrimp and vegetables.

Drain and transfer

Use a slotted spoon or drain the pot through a large colander. Transfer the shrimp, potatoes, corn, and sausage to a large serving tray, newspaper-lined table, or shallow pans for family-style serving.

Drizzle the melted butter evenly over the hot seafood boil. Sprinkle the chopped parsley and an extra 2 teaspoons Old Bay over everything. Squeeze the remaining lemon halves over the top and provide lemon wedges at the table.

Serve immediately while hot. Provide small bowls for discarded shells and napkins; guests can eat directly from the platter. Leftovers keep well refrigerated in an airtight container for up to 2 days.